A technology analysis of the U.S. Atlantic blue crab (Callinectes sapidus) processing industry

The dehydration rates of crabs during low temperature storage and various cooking processes were determined. Season, cooking time, and cooking method significantly affected the weight loss of crabs. The thermal energy (F250 ) crabs received during a commercial cooking process was evaluated by season, cooking method and time, and crab type. The effects of sex, size, and type (sexual maturity) of crab and season on the yields of lump, top flake, bottom flake, and claw and total meat were examined. The effects of cooking time and method and storage time on meat yield was also determined. During summer, male crabs yielded more lump, claw, and total meat than female crabs, and clean female crabs yielded more lump, top flake, and total meat than sponge female crabs when retort cooked for 10 minutes.

Name thesis:degree_name

Ph. D.

Level thesis:degree_level

doctoral

Discipline thesis:degree_discipline

Food Science and Technology

Department dc:contributor.department

Food Science and Technology

Grantor dc:publisher

Virginia Tech

Year dc:date.issued

1990

Author dc:creator

• Hong, Gi-Pyo

Chair dc:contributor.committeechair

• Flick, George J. Jr.

Committee members dc:contributor.committeemember

• Pierson, Merle D.
• Palmer, Jane K.
• Coale, Charles W. Jr.
• Mashburn, William H.

Statement dc:rights

• In Copyright

Licence dc:rights.uri

• http://rightsstatements.org/vocab/InC/1.0/

Language dc:language.iso

en

Dc Identifier Other

etd-08082007-161924

OAI identifier oai:identifier

oai:vtechworks.lib.vt.edu:10919/39113